Southern Recipes

It’s still cold outside so what better to warm your bones than this hearty Beef Stew.
And yes its made with my favorite simmering ingredient
WINE!

I think if you cooked and old sock in wine for a couple of hours I’d eat it.

There’s just something about wine that makes everything taste better. I sound like such a lush. But actually I just LOVE to cook with alcohol, be it Wine, Beer or liquor. I especially love dessert wine,  my favorite is Jackson Triggs Vidal Icewine, it’s so sweet just like candy.  When you’re done you just want to lick the bottle.  But I don’t have any Icewine, unless someone would like to bring me some! Hint! Hint! So for now I’ll fill my belly with a warm bowl of Stew with Buttery Parmesan Rolls.   Ahhhh! All is right with the world again.

Ingredients:
1 1/2 Pounds Stew Meat
2 Cups Flour
2 Cloves Garlic
1/2 Cup Sweet Onion
2 Cups Fresh Mushrooms
4 Carrots
2 Bay Leaves
1/4 Tsp Salt
1/4 tsp Pepper
1 tsp Thyme
1 tsp Sage
1 tsp Parsley
4 1/2 Cups Beef Broth
2 Cups Sauvignon Blanc Wine
1/2 Cup Olive Oil
1 8.5 ounce Can Young Early Peas

1.  Cut your Stew Meat into bite size pieces.

• Rinse the Meat under cool water in the sink and put into a bowl.

2. Mix together Flour, Salt and Pepper in a bowl.

• Toss Meat in the Flour covering all sides.

3. Pour 1/4 Cup of the Olive Oil into a large Pot and turn heat to medium.

• Add Stew Meat to Oil.

4. Stir the Meat until browned and has a coating from the Flour.

5. Remove the Meat and put into a bowl and set aside.

6. Chop up your Sweet Onion and Garlic.

7. Add the remaining 1/4 cup of Olive Oil to the pot.

• Add Onions and Garlic.

8. Cook Onions and Garlic for about 10 minutes.

• They will be slightly browned and soft. 

9. Add the Stew Meat, Sauvignon Wine and Beef Broth to the pot and stir.

10. Add Thyme, Sage, Parsley and Bay Leaves to the pot and stir.

11. Chop up your Mushroom into large pieces.

12.  Add your Mushrooms to the pot and stir.

13. Peel and cut 4 Carrots into small pieces.

• If they’re too big they won’t cook all the way through and they’ll be hard in the middle.

14. Add Your Carrots to the pot and stir.

15.Let your stew simmer for about 1  hour stirring every 10 minutes.

• Once cooked add Peas to the pot and stir.
• The Young Early Peas are smaller and sweeter than regular peas.
• Cook the stew for 20 minutes stirring every 10 minutes.

15. Pour into a bowl and serve.

• And don’t forget the Buttery Parmesan Rolls.

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